Sweet Pepper Cream Shrimp
|For seasoning mix|
|Sweet paprika||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dried sweet basil leaves||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Peeled shrimp||1 Pound (Medium Sized)|
|For creamy mixture|
|Evaporated skim milk||12 Ounce (1 Can)|
|Nonfat cream cheese||3⁄4 Cup (12 tbs)|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Chopped red bell peppers||3⁄4 Cup (12 tbs)|
|Chopped yellow bell pepper||3⁄4 Cup (12 tbs)|
|Chopped green bell peppers||3⁄4 Cup (12 tbs)|
|Defatted seafood stock||1⁄2 Cup (8 tbs)|
|Apple juice||1 1⁄2 Cup (24 tbs)|
|Minced fresh garlic||1⁄2 Teaspoon|
|Nonfat dry milk||6 Tablespoon|
|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|Cooked rice/6 cup cooked pasta shells||3 Cup (48 tbs)|
Combine the seasoning mix ingredients in a small bowl and set aside.
Peel the shrimp and set them aside.
Place the creamy mixture ingredients in a blender and puree until smooth and creamy.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, 1/2 cup each of the red, yellow, and green bell peppers, and 1 tablespoon plus 1 teaspoon of the seasoning mix.
Stir, and cook 3 minutes.
Add the stock, 1/2 cup of the apple juice, and the garlic, scrape the bottom of the skillet to clear it of all brown bits, and cook until most of the liquid evaporates, about 12 minutes.
Add 1/2 cup apple juice, scrape the bottom to clear it, and cook 2 minutes.
Transfer the mixture from the skillet to a blender, add the dry milk, and puree until smooth.
Return the pureed mixture to the skillet over high heat, and stir in the remaining bell peppers and the remaining 1/2 cup apple juice.
Cook, scraping the bottom occasionally to keep the mixture from sticking, for 7 minutes.
Add the remaining seasoning mix and shrimp, stir, and cook 3 minutes.
Stir in the creamy mixture.